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–+ servings
Delicious Lemon Blueberry Cheesecake Trifle with layers of cheesecake and blueberries

Lemon Blueberry Cheesecake Trifle

A refreshing no-bake dessert featuring layers of light cheesecake, fresh blueberries, and buttery graham cracker crumbs, perfect for hot days and impressing guests.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Method Nutrition Notes

Ingredients
  

Cheesecake Base
  • 8 oz cream cheese, softened Bring to room temperature for a smoother texture.
  • 1/2 cup lemon curd Store-bought or homemade.
  • 1/4 cup powdered sugar Sift if clumpy.
  • 1 teaspoon vanilla extract
  • 1 cup whipped cream Can be heavy cream whipped or store-bought.
Layering Ingredients
  • 1 cup fresh blueberries Frozen blueberries can be used, thaw and drain excess liquid.
  • 1 to 1 1/2 cups graham cracker crumbs Use gluten-free crackers for a gluten-free version.

Method
 

Preparation
  1. Place softened cream cheese in a bowl and beat with an electric mixer until smooth.
  2. Add lemon curd, powdered sugar, and vanilla extract. Mix until well combined and glossy.
  3. In a separate bowl, whip the cream to soft peaks if not already whipped. Gently fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
Layering
  1. Begin in a trifle bowl or individual glasses by spooning a layer of the cheesecake mixture.
  2. Sprinkle a few tablespoons of graham cracker crumbs over the cheesecake layer.
  3. Scatter about 2-3 tablespoons of fresh blueberries.
  4. Repeat layers until the bowl or glasses are full, finishing with a dollop of whipped cream and a few blueberries on top.
Chilling
  1. Chill the assembled trifle for at least 1 hour before serving to firm the layers and enhance flavors.

Nutrition

Serving: 1Calories: 230kcalCarbohydrates: 30gProtein: 3gFat: 11gSaturated Fat: 6gSodium: 150mgFiber: 1gSugar: 15g

Notes

For added flavor, serve with mint or extra lemon zest. Can be paired with coffee or iced tea. Leftover trifle can be stored in the refrigerator for up to 3-4 days, but freezing is not recommended.

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